Total Time
Prep 10 mins
Cook 3 mins

Sabaayad is a Somali flat bread made with flour and then it is cooked on a hot griddle. It can be rolled with butter and sugar or honey and it is good with cup of tea. Or it is eaten with stews and sauces. from

Ingredients Nutrition

  • 3 cups flour
  • 1 -1 12 cup water
  • 12 teaspoon salt, to taste
  • 2 tablespoons oil


  1. * Combine the flour, oil and salt in deep bowl; add the water gently using your fingers Knead the dough until it turns very smooth for 5 to 10 minutes.
  2. * Brush with oil, cover and set aside for half an hour.
  3. * Divide the dough into 8 large balls. On a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter.
  4. * Brush oil on one side of the sabaayad and spread evenly fold to edges in to meet center fold, fold the other edges in, you should now have a square fold, set a side. Finish until you have applied the same method to all the pieces.
  5. * Again on a floured surface roll each piece out into a circle and place it on a hot griddle over medium heat.
  6. * Fry the sabaayad one at a time with little oil, turning them once each side is golden brown.
  7. * The sabaayad will puff slightly and become crisp and brown. Drain the sabaayad on paper towels and serve warm.
Most Helpful

5 5

These were so quick and went well with our Africian night meal of Chicken in Balsamic Barbecue Sauce and Algerian Rice Salad. At first thought they would be similar to tortillas but they arn't at all. I did have a little trouble after folding them to get the round shape (don't know what I did wrong with that step) but the taste is nice and light but you must remember to roll them out thin. So even though mine were more square the taste was great - I spread them with butter hot of the griddle and not a one was left at the end of the meal.

5 5

This is the same way we make Moroccan m'samen. We usually drizzle a little honey on it or some cream cheese. Made for ZWT 7

5 5

These made up pretty quick and were a great accompaniment with the chickpea salad I had for lunch. I really like how they were crispy and had thin layers inside them and they weren't heavy at all nice and light. I used about a couple tsps oil each time I put a new round on the pan. I'm sure they would be great with honey on them, I'll have to try that next time. They are another keeper and we all enjoyed them! Thanks Jamilah Made for Ramadan Tag 2010